Sunday, 31 July 2011

Bitter Chocolate Madeleines

Part of me loathes buying new baking tins.  The sheer amount of space they take up is ridiculous.  So I thought I would try out some new recipes with the more unusual tins that I have.  (This means more donuts! Win!). 

I needed to make something quick for a couple of wedding supplier meetings we had today (which went fabulously!) and decided on madeleines.  I’ve made some before but decided to try out a different recipe. 

Original recipe tweaked from here

115gr butter
130gr self raising flour
3 eggs
135gr golden caster sugar
½ tsp good vanilla extract
75gr bitter chocolate, chopped.  I used about 85% cocoa chocolate. 

1, Melt the butter and leave it to cool
2, Beat the eggs and sugar together until pale and creamy looking.  This takes about 5 minutes and then beat in the vanilla extract.
3, Sift in a third of the flour into the eggs and gently fold in with a spatula.  Add the rest of the flour in two additions in the same way. 
4, Add the butter in three additions, gently folding in with a spatula.
5, Add in the chopped chocolate.
6, Butter and flour your madeleine tin well and fill them up to just below the lip of the indents.
7, Bake in a preheated oven to (190o/c) for 8-10 minutes until they are lightly golden brown and springy to the touch. 
8, Remove from the oven, leave for a minute or two and turn out onto a cooling rack.
9, Dust with icing sugar and serve.  


  1. these look delicious. and mini cakes are so much less guilt inducing!

  2. I refuse to buy any more caking tins (well until have more space anyway!) wonder if could use my mini muffin tin for these...!